Plant-based meat analogues (PBMA) are promising foods to address the global imbalance
between the supply and demand for meat products caused by the increasing environmental …

Background Maillard reaction occurs during food processing and storage and accounts for
flavor and browning formation. As significant Maillard reaction intermediates, Amadori …

Dynamic quantitative descriptive analysis and temporal dominance of sensations were used
to analyze the data of sensory evaluation and characterize the taste profiles of chicken soup …

Traditionally fermented shrimp paste has a long fermentation period and is susceptible of
external factors, which leads to unstable quality and limits its development and application …

Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is a combination of gas
chromatography-olfactometry (GC-O) and gas chromatography–mass spectrometry (GC …

During food processing, especially heating, the flavor and color of food change to a great
extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in …

Background Pyrazines is a group of volatile heterocyclic nitrogen-containing compounds
contributing to baking, roasted, and nutty flavors in food products. Maillard reaction (MR) is …

Abstract Four peptide fractions PF1 (> 5; kDa), PF2 (3–5; kDa), PF3 (1–3; kDa), PF4 (< 1;
kDa) were isolated from soybean hydrolysate using the ultrafiltration method. Then, d-xylose …

Food protein-derived peptides serve as food ingredients that can influence flavor and
bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage …

Wheat gluten protein hydrolysates were prepared by Flavourzyme, followed by xylose-
induced Maillard reaction at different temperatures (80° C, 100° C and 120° C). The MRPs …